Pearl Couscous Black Bean Avocado

A refreshing and hearty pasta, pearl couscous can carry many flavors while adding body to serve up as a standalone dish. The avocado coats each granule, and the zip from the lime, poblano and celery brings the the balance. Best served cold.

Ingredients

1 cup pearl couscous

1/2 large Poblano pepper diced

1/4 cup - Corn kernels (cooked)

1/4 cup - celery stalk - diced

6 oz - cooked black beans - strained

1/2 medium red onion - diced

handful of chopped Cilantro

Dressing

1/2 Avocado - cubed

1 Tsp- Mayonnaise

1 Tsp - Sour Cream

1 Tsp - Olive Oil

1 Large Lime - juiced

salt

black pepper

Steps

Prepare the couscous ahead of time by boiling in salted water for 10-15 minutes, or until softened, but not overdone. Strain into a bowl and refrigerate.

Most of the solid ingredients can be added raw, but the black beans, corn and poblanos can be sauteed in a skillet.

Dressing:

In a large prep bowl, combine mayonnaise, sour cream, olive oil and lime juice in a bowl, and smash in the avocado.

Once cooled, add the couscous to the prep bowl with the dressing, then add in all solid ingredients and toss. Salt and add lime to taste, and serve.

(version without avocado)